Possum’s Recipe Book

Crepes with Sucre and Jus de Citron

200g plain flour
1tbsp butter
2 cups milk
Pinch salt
1 Lemon - juiced
Place flour in a glass bowl.
Add milk and mix until smooth and free of lumps.
Add eggs one at a time stirring all the time.
Let the batter stand for an hour.
Using a 30cm non-stick fry pan and heat well.
Add 1tbsp butter and melt. (Do not use anymore butter for rest of crepes.)
Add tablespoons of batter to pan and flip.
Stack the crepes.

Serve individually by sprinkling sugar and a squeeze of lemon on the crepe.
Wrap up in a triangle.
Sprinkle sugar and a squeeze of lemon between each crepe in the stack.
Cut the stack into quarters or eighth.
Serve with cream or ice-cream.